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Slightly sweet and a little pickled, this Beet Relish is a delicious side dish that has so many uses that is made quickly, but can be kept for months. A delicious condiment that originates from where I’m from, the North of England.

A sealed jar filled with beet relish

This is another recipe that I posted a few years ago that is very popular that I recently the pictures and an added video.

Beet relish (or beetroot as we call them in the U.K.) is delicious on open-faced sandwiches on really good bread with cheese, in sandwiches, with cheese and crackers or even on a burger.

Another way I enjoy eating beets is roasted, which are perfect in Roasted Beet and Arugula Salad (picture below).

A closeup of the vibrant red and gold beets
What is the difference between relish and chutney?

Relish is cooked and pickled chopped vegetables and chutney, that originates from Indian can be made with vegetables or fruit with that can vary from chunky to smooth.

What can you do with beets?

Pickle (like this recipe)
Roast
Borscht chilled soup
Slice on sandwiches
Serve with charcuterie

Beet relish on bread with cheese

Roasted Beets

What sets this beet relish apart is the roasting of the beets. I prefer to peel beets before roasting because there is a lot of dirt and grit on the skin. Roasting is a no fuss effort, just wrap the peeled beets in foil and roast.

If you think you don’t like beets, then you probably have not had them in their best form. Alone without seasonings, can they taste a little like dirt, that is why this relish will change your mind.

If you’re familiar to preparing  beets, you will know how messy they can be with regard to the beet juice dying your skin and anything it may come in contact with. I recommend 2 important tools, a pair of plastic gloves and a dark cutting board.

How to can/preserve beets

Per the USDA, jars do not need to be sterilized prior to using a water canning bath if being boiled for 10 minutes or longer, which applies in this case.

This canning method is for a simple water bath. Make sure you are using proper canning jars (the ones in my pictures are just for the photos and not for canning/preserving). Place a round wire rack in the bottom of a deep pan (or canning pot). You must elevate the jars off the bottom of the pan to prevent them from breaking. Fill the pan with water (it should cover the jars by 1 to 2 inches). Bring the water to a boil, use tongs to carefully add the filled and sealed jars, cover with a lid and boil for 10 minutes. Remove the jars carefully.

If you’ve tried this Beet Relish or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

Yield: 4

Beet Relish

Pickled beet relish in a jar

Fresh beets are roasted, then sliced and pickled in vinegar, celery seed and salt for a delicious and easy side.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 pounds (907g) whole beets, peeled and cut in half
  • 1 cup (237ml) apple cider vinegar * see note
  • ½ cup (64g) granulated sugar * see note
  • ¼ teaspoon celery seed
  • ½ teaspoon salt
  • ½ teaspoon corn starch

Instructions

  1. Preheat oven to 400°F/200 °C.
  2. Take 1 large piece of foil and wrap the beets tightly together, sealing the foil well. Roast for 1 hour or until tender. Remove the beets from the oven and leave to cool in the foil for 20 minutes this will give the steam time to dissipate and will prevent any steam burns.
  3. Cut the cooled beets into thin slices, and then into thin matchsticks, then chop into fine pieces. Add the vinegar, sugar, celery seed and salt to a medium saucepan. Over medium heat, bring the mixture to a simmer until the liquid is reduced by half. Mix the corn starch with 1 teaspoon water and whisk into the vinegar. Simmer until thickened and remove from the heat.
  4. To a bowl add the beets and pour over the warm vinegar, mix well.
  5. Allow to sit at room temperature before refrigerating. Transfer to clean jars.
  6. If not canning, the relish will keep for up 2 weeks sealed and refrigerated.
  7. For canning/preservation:

    8. Per the USDA, jars do not need to be sterilized prior to using a water canning bath if being boiled for 10 minutes or longer, which applies in this case.

    This canning method is for a simple water bath. Make sure you are using proper canning jars (the ones in my pictures are just for the photos and not for canning/preserving). Place a round wire rack in the bottom of a deep pan (or canning pot). You must elevate the jars off the bottom of the pan to prevent them from breaking. Fill the pan with water (it should cover the jars by 1 to 2 inches). Bring the water to a boil, use tongs to carefully add the jars, cover with a lid and boil for 10 minutes. Remove the jars carefully.

Notes

* To make the relish less sweet and bit more vinegar-y, use 1/4 cup of sugar and keep the vinegar at 1/2 cup.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 116Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 442mgCarbohydrates 24gFiber 5gSugar 19gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Side dishes